Broccoli Bolognese with Orecchiette

Ingredients

1 large head of broccoli (1¼–1½ pounds), cut into florets, stalk peeled and finely chopped

Kosher salt

2 tablespoons extra-virgin olive oil, plus more for drizzling

6 garlic cloves, smashed

2 large leeks

16 ounces fresh Italian sausage (about 3 links), casings removed

Crushed red pepper flakes

16 ounces orecchiette

4 tablespoons unsalted butter, cut into pieces

2 cups Parmesan, finely grated

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add leeks and sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.

Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

One-Pot Pasta with Spinach and Tomatoes

Ingredients

2 tablespoons olive oil

2 cups chopped onion

12 garlic cloves, finely chopped

2 (14.5-ounce) can unsalted petite diced tomatoes, undrained

3 cups unsalted chicken stock (such as Swanson)

1 teaspoon dried oregano

16 ounces whole-grain spaghetti or linguine (such as Barilla)

1 teaspoon salt

10 ounce fresh spinach

3/4 cup Parmesan cheese, grated

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.   Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.  Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

Stir to submerge noodles in liquid.

Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.  Uncover; stir in salt.  Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.

Sprinkle with cheese and serve.

Sheet-pan Chicken with Sourdough and Bacon

Ingredients

1/2 pound sourdough boule, cut or torn into 2-inch pieces


1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons


1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges


1 large red onion, cut into 1-inch wedges


15-20 brussel sprouts

2 tablespoons cold unsalted butter, diced


4 oregano sprigs


1/2 teaspoon crushed red pepper


1/4 cup extra-virgin olive oil


Kosher salt Black pepper


6 whole chicken legs


Poultry seasoning

Celery salt

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, Brussel sprouts, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer. Season the chicken with salt, black pepper, poultry seasoning, and celery salt.  Arrange on the bread mixture.

Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Serve.

Chicken Biryani

Ingredients

1 cup plain 2% reduced-fat Greek yogurt

1 tablespoon ground turmeric

2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-in. cubes

2 tablespoons olive oil

1 tablespoon minced peeled fresh ginger

5 garlic cloves, minced

4 cardamom pods, crushed

1 1/2 cups uncooked basmati rice

2 cups unsalted chicken stock

1 cup coarsely chopped carrot

1/2 cup raisins

1 teaspoon kosher salt

1 cinnamon stick

2 tablespoons heavy cream

2 tablespoons chopped fresh cilantro

2 tablespoons crispy fried onions

1 thinly sliced serrano chile

Lime wedges

Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.

Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.

Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.

Serve in shallow bowls. Sprinkle servings evenly with cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.

Wild Mushroom and Spinach Stuffed Shells

Ingredients

6 ounces jumbo shell pasta (20 shells)

1¾ teaspoons kosher salt, divided, plus more for cooking pasta

3 tablespoons olive oil, divided, plus more for baking dish

1 medium yellow onion, chopped

3 cloves garlic, chopped

1 28-oz. can crushed tomatoes

¾ teaspoon freshly ground black pepper, divided

8 ounces sliced mixed wild mushrooms (such as shiitake, oyster, and cremini)

5 ounces baby spinach, roughly chopped (5 cups)

1 16-oz. container whole-milk ricotta cheese

1 cup grated Parmesan cheese

Preheat oven to 400°F. Cook shells in boiling salted water according to package directions for al dente pasta. Drain.

Heat 1 tablespoon oil in a large skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Stir in tomatoes, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring often, until slightly thickened, 6 to 8 minutes. Reserve ½ cup sauce. Spoon remaining sauce into a lightly oiled 13-by-9-inch baking dish.

Wipe skillet clean and heat 1 tablespoon oil over medium-high. Add mushrooms and remaining ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to skillet. Add spinach and cook, tossing, until wilted, about 1 minute.

Stuff shells with ricotta, mushrooms, and spinach and arrange in baking dish. Top with reserved cup ½ sauce and Parmesan. Bake until shells are heated through and cheese is melted, 12 to 15 minutes.